30+ Delicious Dairy Free Nut Free Dinner Recipes You’ll Love

Finding dinner ideas that are both dairy-free and nut-free can be a challenge, especially if you or someone in your household has dietary restrictions.

Whether you’re dealing with allergies, sensitivities, or just making a conscious choice to avoid these ingredients, it can be difficult to come up with diverse and delicious meal ideas.

The good news is that there are plenty of tasty, wholesome, and easy-to-make dinner recipes that fit the bill!

In this blog article, we’ve curated a collection of over 30 mouthwatering dinner ideas that are free from both dairy and nuts, making them perfect for anyone with these dietary needs.

From hearty casseroles to fresh, vibrant salads, there’s something for everyone.

So, grab your apron and get ready to make meals that everyone in your family can enjoy!

30+ Delicious Dairy Free Nut Free Dinner Recipes You’ll Love

With these 30+ dairy-free and nut-free dinner recipes, you can take the guesswork out of meal planning.

These recipes prove that dietary restrictions don’t have to limit your creativity in the kitchen.

Whether you’re cooking for a family or preparing meals for yourself, you’ll find new favorite dishes that are not only allergy-friendly but also flavorful and satisfying.

Say goodbye to the stress of figuring out what to make and hello to fresh, nourishing meals that everyone can enjoy.

Enjoy cooking, and don’t forget to share these delicious recipes with others who could benefit from them!

Sweet Potato & Black Bean Tacos

These Sweet Potato & Black Bean Tacos offer a healthy, vibrant dinner packed with flavor. Roasted sweet potatoes, seasoned with chili powder and cumin, are paired with black beans and served in soft corn tortillas, topped with a fresh cilantro-lime slaw. This meal is satisfying, nutritious, and perfect for a weeknight dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for slaw)
• 1/2 teaspoon garlic powder
• Optional toppings: salsa, avocado, hot sauce

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
2. In a small bowl, mix the shredded cabbage, cilantro, lime juice, olive oil, and garlic powder. Season with salt and pepper to taste.
3. Warm the corn tortillas in a dry pan or on the stove for about 30 seconds on each side.
4. Assemble the tacos by placing a few spoonfuls of roasted sweet potatoes and black beans on each tortilla. Top with the cilantro-lime slaw and any optional toppings like salsa or avocado.

These Sweet Potato & Black Bean Tacos are a delightful combination of textures and flavors, offering a satisfying plant-based dinner. The sweetness of the roasted sweet potatoes pairs perfectly with the hearty black beans, while the fresh slaw adds a crunchy, zesty contrast. Whether you’re vegan or just looking for a dairy-free option, these tacos make for a filling and tasty meal that everyone will enjoy.

Lemon Garlic Chickpea Stir-Fry

This Lemon Garlic Chickpea Stir-Fry is a quick and easy meal that’s both light and full of bold flavors. The chickpeas are sautéed with garlic, bell peppers, and zucchini, then tossed in a tangy lemon dressing. Serve it over brown rice or quinoa for a complete, nutritious dinner that’s packed with protein and fiber.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup broccoli florets
• 1 tablespoon lemon juice
• 1 tablespoon tamari or soy sauce
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups cooked brown rice or quinoa (for serving)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add the sliced bell pepper, zucchini, and broccoli florets to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. Add the chickpeas to the pan and cook for another 3-5 minutes, allowing them to heat through and lightly crisp up.
4. In a small bowl, whisk together lemon juice, tamari (or soy sauce), oregano, salt, and pepper. Pour the dressing over the stir-fry and toss everything to coat evenly.
5. Serve the stir-fry over brown rice or quinoa and enjoy!

The Lemon Garlic Chickpea Stir-Fry is a bright, flavorful dish that brings together hearty chickpeas and vibrant vegetables with a zesty lemon dressing. It’s the perfect choice for a fast, wholesome dinner that’s full of plant-based protein and fiber. This dish can be customized with any vegetables you have on hand, making it a versatile and easy go-to meal for busy nights.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, gluten-free pasta alternative that’s bursting with fresh veggies and a garlic-herb olive oil sauce. Roasted spaghetti squash serves as the “noodles” while a medley of sautéed veggies like cherry tomatoes, bell peppers, and spinach complete the dish. It’s simple, yet feels indulgent, making it perfect for a healthier dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 2 cups fresh spinach
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and can easily be scraped into strands with a fork.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the diced bell pepper, zucchini, and cherry tomatoes to the skillet and cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the spinach and basil, cooking until the spinach wilts.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the veggies and toss everything together. Season with salt and pepper to taste.
   This Spaghetti Squash Primavera is a vibrant, nutrient-packed dinner that is light yet full of flavor. The roasted spaghetti squash serves as a healthy, low-carb alternative to traditional pasta, while the sautéed vegetables add richness and color. It’s an easy-to-make meal that’s full of vitamins and fiber, making it a perfect choice for anyone looking for a wholesome, dairy-free, and nut-free dinner option.

Veggie-Packed Lentil Soup

This hearty and nutritious Veggie-Packed Lentil Soup is full of protein-rich lentils and a medley of vegetables. Perfect for colder days, it’s warming and filling while remaining light and healthy. With garlic, onions, carrots, and spinach, this dish is both comforting and packed with essential nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the carrots, celery, and lentils to the pot, stirring to combine. Cook for an additional 3-4 minutes.
3. Pour in the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
5. Adjust seasoning to taste and serve hot.

This Veggie-Packed Lentil Soup is a perfect option for those seeking a nourishing meal that’s full of fiber, vitamins, and plant-based protein. The combination of lentils and vegetables makes it satisfying, while the herbs add layers of flavor. It’s the ideal dish for meal prep or a cozy weeknight dinner that will keep you full and content.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing, light dinner packed with flavor. Zucchini noodles are paired with a creamy avocado pesto made from fresh basil, garlic, and lemon, creating a fresh and creamy sauce without dairy. It’s a quick and easy meal that’s both satisfying and full of nutrients.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Use a spiralizer to create zucchini noodles, or slice the zucchinis into thin strips with a vegetable peeler.
2. In a blender or food processor, combine the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Top with halved cherry tomatoes for added freshness and flavor, if desired.

Zucchini Noodles with Avocado Pesto is a light, healthy meal that’s perfect for anyone looking to enjoy a dairy-free, nut-free alternative to traditional pasta. The creamy avocado pesto delivers rich flavors while still being nutritious. It’s a great option for a quick dinner that’s both refreshing and indulgent without the heaviness of dairy.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a healthy, low-carb dinner packed with vegetables and flavor. Cauliflower rice serves as a great base, absorbing the savory flavors from the soy sauce and garlic. The addition of peas, carrots, and green onions makes it a vibrant, colorful meal.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 2 green onions, sliced
• 2 tablespoons soy sauce or tamari
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the peas, carrots, and green onions to the pan and cook for about 3-4 minutes, until the vegetables are tender.
3. Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
4. Add soy sauce (or tamari) and season with salt and pepper to taste. Stir everything to combine.
5. Serve hot as a main dish or a side.

Cauliflower Rice Stir-Fry is a delicious and nutritious dish that is easy to prepare and customizable with any vegetables you have on hand. The cauliflower rice is a fantastic low-carb alternative to traditional rice, and the combination of vegetables gives it plenty of flavor and texture. This is a quick, wholesome meal perfect for anyone looking for a lighter, vegetable-packed dinner.

Chickpea & Spinach Curry

Chickpea & Spinach Curry is a comforting and flavorful dish, rich in protein and fiber from the chickpeas and packed with nutrients from fresh spinach. The curry is made with a fragrant blend of spices, tomatoes, and coconut milk, making it a creamy and satisfying meal without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (13.5 oz)
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 2-3 minutes until softened.
2. Stir in the chickpeas, diced tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
3. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
4. Garnish with fresh cilantro if desired and serve hot with rice or naan.

This Chickpea & Spinach Curry is a satisfying and aromatic dish, perfect for those craving a hearty meal without dairy. The combination of chickpeas, spinach, and coconut milk creates a rich and creamy curry that is both comforting and full of flavor. It’s an easy-to-make dish that’s perfect for meal prepping or enjoying as a warming dinner.

Sweet Potato & Kale Salad with Lemon Dressing

This Sweet Potato & Kale Salad is a vibrant and nutrient-packed dish, perfect for a light yet filling dinner. Roasted sweet potatoes are combined with fresh kale, then tossed with a tangy lemon dressing. This salad is not only satisfying but also loaded with vitamins and fiber, making it a healthy choice for any meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups fresh kale, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While the sweet potatoes are roasting, massage the chopped kale with a bit of olive oil and a pinch of salt to soften the leaves.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, maple syrup, garlic powder, salt, and pepper to create the dressing.
4. Once the sweet potatoes are done, let them cool slightly before adding them to the kale. Drizzle with the lemon dressing and toss to combine.
5. Serve immediately or refrigerate for later.

This Sweet Potato & Kale Salad is a perfect combination of hearty and fresh, offering a delightful contrast between the warm, roasted sweet potatoes and the crisp, massaged kale. The tangy lemon dressing ties everything together, making it a light yet satisfying meal that’s great for any time of year. It’s a great option for a dairy-free, nut-free meal that’s both delicious and full of nutrients.

Spaghetti Squash and Chickpea Bolognese

his Spaghetti Squash and Chickpea Bolognese is a delicious twist on the traditional pasta bolognese. The spaghetti squash provides a low-carb, gluten-free alternative to pasta, while chickpeas take the place of meat for a plant-based protein boost. The rich tomato sauce is seasoned with garlic, onions, and Italian herbs for a flavorful, hearty meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Roast cut-side down on a baking sheet for 30-35 minutes, until the squash is tender.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the chickpeas, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
   This Spaghetti Squash and Chickpea Bolognese is a comforting, hearty meal that’s perfect for those looking for a low-carb, plant-based option. The spaghetti squash offers a great alternative to pasta, while the chickpea

Mushroom & Spinach Stuffed Peppers

Mushroom & Spinach Stuffed Peppers are a nutritious and hearty dinner that’s easy to make and bursting with flavor. The earthy mushrooms and fresh spinach create a savory filling, which is stuffed inside vibrant bell peppers and baked to perfection. This dish is a great way to get your vegetables while enjoying a satisfying, meatless meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, diced
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or rice
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender.
4. Stir in the spinach and cook for an additional 2 minutes, until wilted. Add the cooked quinoa or rice, diced tomatoes, oregano, salt, and pepper. Stir to combine.
5. Spoon the filling into the hollowed-out bell peppers, pressing gently to pack the filling inside.
6. Cover the baking dish with foil and bake for 30-35 minutes, until the peppers are tender.
7. Serve hot and enjoy!

These Mushroom & Spinach Stuffed Peppers are a comforting, wholesome meal that’s perfect for any night of the week. The combination of mushrooms and spinach provides rich flavor and plenty of nutrients, while the quinoa or rice makes the dish filling and satisfying. It’s a great choice for anyone looking for a meatless, dairy-free, and nut-free dinner that doesn’t compromise on taste.

Sweet Potato & Lentil Shepherd’s Pie

weet Potato & Lentil Shepherd’s Pie is a comforting, hearty dish perfect for cooler nights. The rich lentil filling is topped with creamy mashed sweet potatoes and baked until golden. It’s a wholesome and satisfying alternative to traditional shepherd’s pie, offering plenty of plant-based protein and fiber.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked lentils (or 1 can lentils, drained and rinsed)
• 1 cup frozen peas
• 1 carrot, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1 tablespoon olive oil (for mashed sweet potatoes)

Instructions:

1. Boil the sweet potatoes in a pot of water for 15-20 minutes, or until tender. Drain and mash with 1 tablespoon olive oil, salt, and pepper until smooth.
2. While the sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the carrots and cook for another 5 minutes, until they start to soften. Stir in the cooked lentils, peas, thyme, salt, pepper, and vegetable broth. Let the mixture simmer for 5-7 minutes, until the veggies are tender and the broth has absorbed.
4. Preheat your oven to 375°F (190°C). Transfer the lentil mixture into a baking dish and top with the mashed sweet potatoes.
5. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
6. Let it cool slightly before serving.

This Sweet Potato & Lentil Shepherd’s Pie is a comforting and nutritious meal, perfect for a family dinner. The combination of lentils, peas, and carrots creates a savory filling, while the mashed sweet potatoes provide a sweet, creamy topping. It’s a satisfying dish that’s packed with plant-based protein and fiber, making it both hearty and healthy.

Grilled Vegetable Skewers with Quinoa

These Grilled Vegetable Skewers with Quinoa are a colorful and healthy dinner, full of smoky flavor from the grilled veggies and served with a side of fluffy quinoa. With vegetables like zucchini, bell peppers, and onions, this dish is a perfect light yet satisfying meal for a summer evening or a quick weeknight dinner.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cooked quinoa
• Fresh parsley for garnish

Instructions:

1. Preheat your grill or grill pan over medium heat. Thread the zucchini, bell pepper, onion, and cherry tomatoes onto skewers.
2. Brush the vegetables with olive oil and sprinkle with oregano, salt, and pepper.
3. Grill the skewers for about 5-7 minutes per side, until the vegetables are tender and lightly charred.
4. While the vegetables grill, cook the quinoa according to package instructions.
5. Serve the grilled vegetable skewers over a bed of quinoa and garnish with fresh parsley.

Grilled Vegetable Skewers with Quinoa make a light, nutritious dinner that’s easy to prepare and bursting with flavor. The smoky grilled vegetables paired with the fluffy quinoa create a satisfying and wholesome meal. It’s a perfect dish for anyone looking for a plant-based, dairy-free, and nut-free option that’s packed with nutrients and taste.

Spicy Chickpea & Avocado Salad

This Spicy Chickpea & Avocado Salad is a vibrant and filling meal that combines the creamy texture of avocado with the spicy crunch of chickpeas. It’s tossed with a zesty lemon dressing, making it a flavorful, light dish that’s perfect for lunch or dinner, and it’s both satisfying and healthy.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the chickpeas in olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
2. Spread the chickpeas on a baking sheet and roast for 20-25 minutes, until crispy.
3. In a large bowl, combine the avocado, cherry tomatoes, cucumber, and cilantro.
4. Once the chickpeas are done, let them cool slightly before adding them to the bowl.
5. Drizzle with lemon juice and toss to combine. Serve immediately.

This Spicy Chickpea & Avocado Salad is a flavorful, nutrient-dense dish that’s quick to prepare and packed with healthy fats and fiber. The crispy chickpeas add a delightful crunch, while the avocado gives the salad a creamy texture. It’s a perfect light meal for warm days, and it’s great as a snack or a full dinner.

Black Bean & Corn Salad

Black Bean & Corn Salad is a fresh, colorful dish that’s packed with protein and fiber from the black beans and corn. This salad is tossed in a tangy lime dressing and filled with vibrant ingredients like red bell peppers, red onions, and cilantro. It’s a perfect side dish or a main for a quick, healthy meal.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss everything together.
4. Serve immediately, or refrigerate for later.

Black Bean & Corn Salad is a quick, refreshing dish that’s perfect for a healthy dinner or as a side at any meal. The combination of beans, corn, and vegetables provides a satisfying and fiber-rich base, while the lime dressing adds a zesty kick. This salad is a great way to enjoy a light, dairy-free, and nut-free meal that’s both nutritious and flavorful.

Coconut Curry Tofu with Rice

Coconut Curry Tofu with Rice is a rich, creamy dish that’s full of aromatic spices and tropical flavors. The tofu is pan-fried to crispy perfection and then simmered in a coconut milk-based curry sauce with garlic, ginger, and curry powder. Served over rice, this dish is a satisfying and comforting meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 can coconut milk (13.5 oz)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 tablespoon grated ginger
• 2 cups cooked rice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy.
2. In a separate pan, heat a little olive oil and sauté the garlic powder and grated ginger for 1-2 minutes until fragrant.
3. Add the coconut milk, curry powder, turmeric, salt, and pepper to the pan, stirring to combine. Simmer for 5-7 minutes, allowing the flavors to meld.
4. Add the crispy tofu to the curry sauce and stir to coat. Cook for an additional 2-3 minutes.
5. Serve the tofu curry over a bed of rice and enjoy!

Coconut Curry Tofu with Rice is a creamy, flavorful dish that’s both satisfying and comforting. The crispy tofu provides texture, while the coconut curry sauce brings rich, aromatic flavors. This meal is perfect for anyone looking for a flavorful, dairy-free, and nut-free dinner that’s easy to make and full of nutrients.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy dinner full of fresh vegetables and vibrant flavors. The naturally sweet spaghetti squash serves as a delicious base, while the colorful mix of sautéed veggies—zucchini, bell peppers, and cherry tomatoes—adds a burst of freshness. It’s a perfect, low-carb alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Place it cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender.
2. While the squash roasts, heat olive oil in a pan over medium heat. Add the zucchini, bell peppers, and garlic, cooking for 5-7 minutes until tender.
3. Add the cherry tomatoes, oregano, salt, and pepper, and cook for an additional 3-4 minutes, until the tomatoes soften.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the sautéed vegetables and garnish with fresh basil before serving.

Spaghetti Squash Primavera is a vibrant, flavorful dish that’s perfect for anyone looking for a low-carb, vegetable-packed dinner. The spaghetti squash provides a satisfying, pasta-like texture, while the sautéed vegetables offer freshness and depth. This is an ideal meal for those following a dairy-free and nut-free lifestyle, while still enjoying a fulfilling and nutritious dish.

Herb Grilled Chicken with Roasted Veggies

Lemon Herb Grilled Chicken with Roasted Veggies is a simple, flavorful meal that’s easy to prepare and packed with protein and nutrients. The chicken is marinated in a zesty lemon herb dressing, then grilled to perfection. Paired with roasted vegetables like sweet potatoes, carrots, and Brussels sprouts, it’s a wholesome and satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup sweet potatoes, cubed
• 1 cup carrots, cut into sticks
• 1 cup Brussels sprouts, halved

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Pour the marinade over the chicken breasts, coating them evenly. Marinate for at least 30 minutes.
2. Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
3. While the chicken grills, preheat your oven to 400°F (200°C). Toss the sweet potatoes, carrots, and Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden.
4. Serve the grilled chicken alongside the roasted vegetables.

Lemon Herb Grilled Chicken with Roasted Veggies is a perfectly balanced meal, full of fresh, bright flavors. The chicken is tender and flavorful thanks to the lemon herb marinade, and the roasted vegetables add a comforting touch. It’s a great option for a dairy-free, nut-free dinner that’s both satisfying and easy to make.

Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos are a hearty, flavorful dinner that’s quick to prepare and packed with nutrients. Roasted sweet potatoes and black beans are stuffed into soft tortillas and topped with avocado, cilantro, and a squeeze of lime. These tacos are perfect for a healthy, vegetarian dinner option.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and golden.
2. While the sweet potatoes cook, heat the black beans in a small saucepan over medium heat, stirring occasionally.
3. Warm the corn tortillas in a dry skillet or on the grill for 1-2 minutes on each side.
4. Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans. Top with diced avocado, fresh cilantro, and a squeeze of lime juice.Sweet Potato & Black Bean Tacos are a nutritious, satisfying meal that’s full of flavor and texture. The sweet potatoes provide natural sweetness, while the black beans offer protein and fiber. Topped with fresh avocado and cilantro, these tacos are a delicious and filling dinner option for anyone looking for a dairy-free and nut-free meal.

Grilled Portobello Mushroom Steaks with Garlic Mashed Cauliflower

Grilled Portobello Mushroom Steaks with Garlic Mashed Cauliflower is a deliciously savory, plant-based dinner option. The Portobello mushrooms are marinated and grilled to create a hearty “steak” alternative, while the creamy mashed cauliflower provides a comforting, low-carb side dish. It’s a perfect option for anyone looking for a filling, meat-free meal.

Ingredients:

• 4 large Portobello mushroom caps
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce or tamari
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the olive oil, balsamic vinegar, soy sauce, and minced garlic. Brush the mixture onto both sides of the Portobello mushrooms and marinate for 15-20 minutes.
2. Preheat your grill or grill pan to medium-high heat. Grill the mushrooms for 4-5 minutes on each side, until tender and slightly charred.
3. While the mushrooms grill, steam the cauliflower florets for 10-12 minutes, or until tender.
4. Transfer the cauliflower to a blender or food processor and add olive oil, salt, and pepper. Blend until smooth and creamy.
   Grilled Portobello Mushroom Steaks with Garlic Mashed Cauliflower is a hearty and satisfying meal that’s full of flavor. The mushrooms serve as a perfect meat substitute, and the creamy mashed cauliflower adds a comforting side dish without the heaviness of traditional mashed potatoes. This is a great option for anyone following a plant-based, dairy-free, and nut-free diet.

Coconut-Lime Chickpea Stir-Fry

Coconut-Lime Chickpea Stir-Fry is a vibrant, tropical-inspired dinner that’s packed with flavor. The chickpeas are sautéed with colorful vegetables like bell peppers, carrots, and broccoli, then tossed in a creamy coconut milk sauce with a hint of lime. It’s a quick and easy meal that’s both nutritious and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 can coconut milk (13.5 oz)
• 1 tablespoon lime juice
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chickpeas and sauté for 5-7 minutes until golden and crispy.
2. Add the bell pepper, carrot, and broccoli to the pan and cook for another 5-7 minutes, until the vegetables are tender.
3. Pour in the coconut milk, lime juice, turmeric, salt, and pepper, and stir to combine. Let the mixture simmer for 5 minutes until heated through.
4. Garnish with fresh cilantro and serve over rice or quinoa.

Coconut-Lime Chickpea Stir-Fry is a flavorful and satisfying dish that combines the richness of coconut milk with the tanginess of lime. The chickpeas add protein, while the vegetables provide fiber and nutrients. It’s a quick and easy dinner that’s both comforting and nutritious, making it perfect for anyone following a dairy-free and nut-free diet.

Roasted Cauliflower & Chickpea Buddha Bowl

Roasted Cauliflower & Chickpea Buddha Bowl is a wholesome, nutrient-dense meal perfect for a balanced dinner. The roasted cauliflower and chickpeas are served with a base of quinoa or rice, topped with fresh greens, avocado, and a light tahini dressing. It’s a vibrant, plant-based meal full of protein, fiber, and healthy fats.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1 cup mixed greens (spinach, arugula, etc.)
• 1 avocado, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
2. While the cauliflower and chickpeas roast, prepare the quinoa or rice according to package instructions.
3. In a small bowl, whisk together tahini and lemon juice to make a creamy dressing.
4. Assemble the bowl by layering quinoa or rice, roasted cauliflower, chickpeas, mixed greens, and avocado.
5. Drizzle with the tahini dressing and serve immediately.

The Roasted Cauliflower & Chickpea Buddha Bowl is a colorful, nutrient-packed meal that’s perfect for lunch or dinner. The roasted vegetables and chickpeas provide plenty of flavor, while the creamy tahini dressing ties everything together. This meal is a great option for anyone looking for a hearty, dairy-free, and nut-free dinner that’s full of plant-based goodness.

Note: More recipes are coming soon